Confit Pork Belly Recipe - Great British Chefs

Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jus

Main
challenging
4
7 hours, plus 24 hours salting time at 13 hours cooking time

PT7H

PT37H

This challenging pork recipe from Graham Campbell is well worth the effort, as you'll achieve perfectly tender rolls of pork belly and black pudding, with succulent red cabbage and buttery mash. A beautiful plate for a special occasion.

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Ingredients

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Imperial

Pork belly with black pudding

1000g of pork belly
200g of salt
1 carrot, large dice
1 onion, large dice
1/2 bulb of garlic, cut in half
10g of coriander seeds
300g of black pudding

Braised red cabbage

1/2 red cabbage
30g of sugar
200ml of red wine
1 star anise
1/2 cinnamon stick
50ml of red wine vinegar
olive oil

Mashed potatoes

10 large floury potatoes, peeled
150g of butter, melted
15ml of milk
salt
pepper

Cider jus

500ml of cider
1 carrot, diced
1 onion, diced
1 celery stick, diced
100ml of cider vinegar
500ml of beef stock
2 sprigs of fresh thyme

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Blender

Place the pork belly into a suitable tray and pour over the salt. Rub evenly over the entire surface, cover with cling film and place in the fridge for 24 hours

1000g of pork belly
200g of salt

Preheat the oven to 130°C/gas mark 1. Wash the salt off the pork belly and place in a deep metal tray

Add the carrots, onion, garlic and coriander seeds to the tray and pour in enough water to just cover. Cover tightly with foil and cook in the oven for approximately 7 hours. Remove and allow to cool in the liquid once cooked

Once cool, use a knife to carefully remove the skin from the belly. Scrape away all the fat from the underside of the skin. Cut the skin into 2 inch squares and place between 2 sheets of greaseproof paper

Place onto an oven tray and press down with a tray of the same size. Return to the oven set to 125°C/gas mark 1 and cook for 6 hours until dark golden and crisp. Remove from the oven and allow the crackling squares to cool

Cut 2 more large pieces of greaseproof paper and place the belly between them. Use a rolling pin to gently and evenly flatten the belly to 1cm thick

Shape and roll the black pudding into a 1inch thick log (this may be easier if the black pudding has had time to soften slightly at room temperature). Place the black pudding at one edge of the pork belly and roll up tightly in cling film. Leave to set in the fridge

300g of black pudding

Remove any undesirable outer leaves from the red cabbage. Slice in half, wash thoroughly and slice finely

1/2 red cabbage

Add a generous amount of olive oil to a large saucepan placed over a medium heat. Add the red cabbage and slowly sweat until soft. Once soft, add the sugar, red wine, vinegar, star anise, and cinnamon stick

olive oil
30g of sugar
200ml of red wine
1 star anise
1/2 cinnamon stick
50ml of red wine vinegar

Reduce the heat and cook slowly for about 1 hour until the liquid is reduced and the cabbage is cooked and evenly coated by the juices in the pan

2 sprigs of fresh thyme

Remove one third of the cabbage, place into a blender and blitz on a high speed to form a smooth purée. Pass through a fine strainer and into a small pot to reheat later

Place the potatoes in a pot and cover with water. Add a pinch of salt. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until cooked and tender

10 large floury potatoes
salt

Once cooked, drain the potatoes and allow to steam for a few minutes. Heat the butter and milk in a small saucepan until the butter melts. Add the potatoes back to the pot, followed by the hot milk and butter mixture and mash throughly. Season to taste with salt and pepper, cover and set aside in a warm place

150g of butter, melted
15ml of milk
pepper
salt

Add a small drizzle of vegetable oil to a saucepan placed over a medium-high heat. Once hot, add the carrot, onion and celery and sweat until soft. Add the cider vinegar and reduce until the pan is almost dry

1 carrot, diced
1 onion, diced
1 celery stick, diced
100ml of cider vinegar

Add the cider and reduce by half. Then, add the beef stock. Bring to a simmer, add the thyme and reduce for a further 20-30 minutes until you have a thin gravy-like consistency. Pass through a fine strainer, season to taste with salt and set aside

500ml of cider
500ml of beef stock

Preheat the oven to 180˚C/gas mark 4. Once the pork belly is set, remove from the cling film and cut into 8 even round portions. Heat a small drizzle of vegetable oil in large frying pan and place on a high heat

Sear each piece of belly in the pan (black pudding side down) until crispy and then transfer into the oven to heat through for 12 minutes

Meanwhile, reheat the cabbage, cabbage purée and mash potato

Add a spoonful of purée to each plate and top with a bed of cabbage. Add two rounds of the pork belly per portion and finish with a large spoonful of mash potato, a couple of crackling squares and a drizzle of the cider jus. Serve immediately

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